Effects of New Mixed Feed Based on  Nontraditional Feed Additives on Fatty Acid  Profile of Tilapia (Oreochromis Niloticus)

Sarsembayeva, Nurzhan; Moldagaliyeva, D.Zh; Uzakov, Ya.M; Abdigaliyeva, Tolkyn; Biltebay, A.N.

doi:10.35940/ijrte.a1362.078219

Cited by 4 publications

(1 citation statement)

References 9 publications

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“…It should be noted that the probiotic ingredient (Enterocol) has also been used experimentally as a feed additive for fish raised in closed reservoirs as part of commercial tilapia farming. (Zhakupova et al, 2017;Sarsembayeva et al, 2019;Sarsembaeva et al, 2021a). Our research results allow us to declare that using Enterocol as a food supplement component improves the quality of the fish flesh that clearly influence a sausage structure and, as a result, its consuming features.…”

Section: Study Of Sausage With Probiotic Componentmentioning

confidence: 99%

Functional semi-finished fish product evaluation: organoleptic and evidence in vivo

Moldagaliyeva,

Uzakov,

Sarsembayeva

et al. 2023

Front. Sustain. Food Syst.

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IntroductionThe development of functional products is a new promising trend in the modern food industry. The research aims to confirm the quality indicators, efficacy and safety for living organisms of the developed functional semi-finished fish product—raw smoked sausage. The research was aimed at studying the characteristics of the semi-finished product obtained, including its organoleptic properties. However, it was also important to test the properties of the probiotic component added to the developed product and its effects in vivo on mice to verify the efficacy and safety of the E. coli 64 G strain.MethodsOrganoleptic and histological assessments of the product were performed. A series of experiments were also conducted to assess the product’s safety and functional properties. For this purpose, Enteracol was fed to white outbred laboratory mice with different concentrations of the active ingredient (Escherichia coli 64G strain). Organoleptic properties of the proposed product, such as smell, consumer view, and balanced taste, demonstrated high consumer qualities of the crude smoked sausage with a probiotic component.ResultsThe results of the controlled prospective study confirmed that the product is safe and non-toxic to living organisms: mice state alive after consuming a created meal. At the same time, assessing the product’s antagonistic activity revealed its high protective effect (85%–100% survival rate of animals in the experimental groups compared to the control with 100% mortality).DiscussionThe proposed product has a stimulating effect on an organism and demonstrates the antagonistic activity against pathogenic and opportunistic bacteria established in the Enterobacteriaceae family members. The next step will be a long-term study of the product’s stimulating effect to prove its positive impact on the body.

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Section: Study Of Sausage With Probiotic Componentmentioning

confidence: 99%

Functional semi-finished fish product evaluation: organoleptic and evidence in vivo

Moldagaliyeva,

Uzakov,

Sarsembayeva

et al. 2023

Front. Sustain. Food Syst.

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Methods for assessing risk factors to the health of highly qualified athletes

et al. 2021

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Currently, digital technologies are widely used both in the development of mass sports and sports of high achievements. Achievements in many sports disciplines are unthinkable without the use of various technical control schemes and computer processing. The development of sports focused on high world results requires the development and implementation of special technologies that allow planning to obtain extreme physiological and physical indicators of athletes by the time of the competition. The specificity of the tasks to be solved lies in the fact that each person is considered as a complex system, the state of which depends on many different factors. The manifestation of some of the factors can be traced according to the results of tests and competitions. Another part of the factors has a hidden, latent nature, individual for each person, and lies at the genetic level. The problem is how to find patterns that reflect the relationship between physiological, genetic and athletic performance. Coaches often make decisions based on their experience and intuition. As a rule, this is not always enough to achieve the goals set for the athletes. As one of the means of solving the problems described above, the use of methods of intellectual data analysis is proposed (IDA).

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Effect of feed additive "Ceobalyk" on the biological and microbiological parameters of African sharptooth catfish (Clarias gariepinus)

et al. 2021

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Aim: This study aimed to analyze biological and microbiological parameters of Clarias gariepinus bred at Chundzha natural hot spring in the Almaty region of Kazakhstan, a new feed additive, namely, the prebiotic "Ceobalyk." Materials and Methods: Two groups (50 heads each) of fish of the same age were established and kept in specialized rectangular pools of AsylTasEngineering LLP. The experiment lasted 61 days. We used the feed additive "Ceobalyk", developed based on natural minerals. Feed additive was added to the feed of the experimental group of fish in an amount of 10% per 1 kg of the main diet. Laboratory studies were conducted at the laboratories of the Kazakhstan-Japan Innovation Center. The quality of the fish was studied in accordance with the standards of the Republic of Kazakhstan and interstate standards. Results: In biological and microbiological studies of all samples of African sharptooth catfish, which received a new type of feed additive "Ceobalyk", the pH values of fish meat in the experimental groups were normal and varied in the range from 6.5 to 6.7. When setting up the reaction with copper sulfate, the reaction was positive. During bacterioscopy, there was a noticeable decrease in the number of microbes (2-3 bacteria less) in comparison with the control. An increase in the indices of the absolute body length and body width was observed by the end of the study. The body length in the experimental group was significantly greater (by 2.12% on average) than that in the control group. In the experimental variant, the average weight of fish was 21.8% higher. As a result of organoleptic studies, it was revealed that the musculature of the fish of the experimental groups was dense and elastic; when pressed on the skin with a finger, a fossa did not remain; the smell was specific, fresh. When tested by cooking, the broth was transparent and aromatic. Conclusion: This feed additive "Ceobalyk" does not cause deviations in the physiological status of fish and can be used as part of the main diet.

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Effects of New Mixed Feed Based on Nontraditional Feed Additives on Fatty Acid Profile of Tilapia (Oreochromis Niloticus)

Cited by 4 publications

References 9 publications

Functional semi-finished fish product evaluation: organoleptic and evidence in vivo

Functional semi-finished fish product evaluation: organoleptic and evidence in vivo

Methods for assessing risk factors to the health of highly qualified athletes

Effect of feed additive "Ceobalyk" on the biological and microbiological parameters of African sharptooth catfish (Clarias gariepinus)

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